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Slow-Cooker Spinach and Artichoke Dip

This rich and creamy dip is perfect for special occasions. It tastes especially good when served warm with crackers. The red onion adds flavor and color. —Diane Morrison, Bradford, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    12 servings (1/4 cup each)


  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 cup fresh baby spinach, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped red onion
  • 1/4 teaspoon garlic powder
  • Whole wheat baguette slices, chunks of rainbow carrots and celery


  • Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through.
  • Stir to blend. Serve with whole wheat baguette slices and chunks of rainbow carrots and celery.
Nutrition Facts
1/4 cup (calculated without items for dipping): 123 calories, 11g fat (3g saturated fat), 8mg cholesterol, 223mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.

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Average Rating:
  • coppertop67
    Sep 28, 2020

    Easy and delish! I love that you can put this into the crockpot and have it stay warm!

  • DeliciouslyResourceful_Gina
    Feb 4, 2019

    I used a jar of artichoke salad which is marinated artichokes with red peppers and olives instead of the plain artichokes. I did this because of what I had on hand but I will make it again and this way every time as the flavor was amazing. I made this for a small group but if you are having any more than four or five people, double the recipe because it will go fast

  • coffeeaddict24
    Apr 1, 2013

    I made a double batch of this and it was super bland. I wound up adding a whole container (16oz!) of Parmesan cheese as well as some garlic salt.

  • arizona80
    Dec 9, 2012

    I doubled this recipe & added a brick of cream cheese, a few diced jalapeños, & served it with toasted baguette & pita chips..Yummy

  • country-girl99
    Nov 24, 2012

    I made this for a group of friends and they said it was the best artichoke dip they've ever had! And then they asked for the recipe..... Delicious!!

  • sfarmer
    Dec 27, 2011

    Best I've ever had! I made it in the oven instead of using a crock pot and it turned out just as good. Baked covered at 350F for 30 minutes. I will definitely double the recipe the next time.

  • ejunger
    Dec 4, 2011

    Very tasty dip. :) I added a couple drops of Tabasco for a little tang, but it was great even without it. :) Will be a great addition to my Packer Party spread! :)

  • zanegreyfan
    Nov 29, 2011

    haven't made it yet, but it looks like it could be customized to a non-dairy dish using soft regular tofu, with lemon juice, fresh minced garlic, and dijon mustard.

  • williamsegraves
    Jul 17, 2011

    This was delicious!!! If you have more than a few guests coming, I suggest you double the recipe as this will disappear quickly!